its officially november and i’m happy to venture into other flavors beyond pumpkin and its spices. as the weather gets colder, the treats get sweeter, spicier and cozier. everything feels extra decadent. all my favorite spices fill everything from cakes, to muffins, brownies and cookies. these double chocolate chai tahini cookies are filled with all the delicious aromatics and ingredients of the holiday season. while, white chocolate is a year round treat, its especially prominent in these more festive months of the year. these delicious chocolate cookies are filled with chunks of caramelized white chocolate and semi sweet chocolate.
a cookie fit for chocolate lovers
well obviously you must LOVE chocolate to love this cookie! other than chocolate-y, this cookie is best described as:
- crisp edges
- oh, and loaded with pools of chocolate deliciousness ( you know I had to)
the short + sweet ingredient list
yes, you do need something other than chocolate to make these double chocolate chai tahini cookies. add this to your cart on your next grocery trip
- all purpose flour
- baking soda
- baking powder
- chai spice blend or make your own: ground cinnamon, ginger, all spice, cardamom, nutmeg + cloves
- dutch process cocoa
- unsalted butter
- light brown sugar
- vanilla bean paste or vanila extract
- semi sweet chocolate chips
- dulce chocolate or white chocolate
a few tips for the best cookies
- for a slightly under baked cookie: bake around 12-14 minutes
- for a more well done cookie: bake around 14-16 minutes
- use a 2″ cookie scoop for this recipe
- if you use a smaller scoop, start checking around minute 10
- lighter color baking pans bake more slowly than darker color baking pans. depending on the color of the pan you use, you may want to start checking for “doneness” around 12 minutes. the edges will look set and the center will still look slightly under baked.
- cookies should be cooled for 2-3 minutes on the baking pan while the pan rests on a cooling rack. after this time, remove cookies from the pan and allow to cool completely on the cooling rack….if they last that long!
- these cookies are best enjoyed straight from the oven, when the chocolate is perfectly melted. but, they are still incredibly delicious when stored in an air tight container, at room temperature and reheated in the microwave for 3-5 seconds.
add these to your holiday cookie jar:
- cheesecake filled pumpkin spice sugar cookies
- maple chocolate chip cookies
- almond lingonberry thumbprint cookies
double chocolate chai tahini cookies
- stand mixer with paddle attachment
- baking sheet
- parchment paper
- heavy bottom pan
- 2 c all purpose flour (240g)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp chai spice see recipe notes for custom blend
- 1/3 c dutch process cocoa (32g)
- 1/2 tsp salt
- 12 tbsp usalted butter, browned and cooled to room temperature (reduced to 113g) sub with 113g unsalted butter, room temperature
- 1 1/2 c light moscovado sugar (330g) (sub with packed light brown)
- 3/4 c tahini, well stirred
- 1 large egg
- 1 large egg yolks
- 2 tsp vanilla bean paste (sub with vanilla extract)
- 2 c assorted chocolate chips, chunks and disks (this reciep uses a ratio of 1:1 semi sweet: caramelized white chocolate)
- To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (15 minutes), stir then chill in the fridge an addional 20-25 minutes. The butter should begin to solidify, but shouln't be cold. If its cold, let come to room temperature for 5 minutes.
- In a separate bowl, whisk together flour, baking soda and powder, salt and chai spice. Set aside. In a mixing bowl, with paddle attachment, cream together the browned butter, sugar and tahini until light and fluffy (3-4 minutes). Beat in cocoa powder until well combined. Add in eggs and yolk one at a time, beating until each is well incorporated. Add vanilla and beat until well incorporated.
- Add dry ingredients to the wet 1/2 at a time. Mix on lowest setting until JUST combined. Do not overmix. Gently fold in assorted chocolate chips, chunks or disks. Cover the mixing bowl with pastic wrap. Chill in the fridge at least 1-2 hours and up to overnight. Scoop dough out using a 2" cookie scoop with trigger release onto a parchment lined baking sheet.
- Bake at 350F for 12-16 minutes or until cookies are set around the edges. The center may still look slightly underbaked. Pull cookies from the oven, cool on the cookie sheet placed on top of a cooling rack for 3 minutes. Using a spatula, gently remove cookies from the pan, onto a cooling rack and cool an additional 10 minutes.
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